If you ask me, there’s only one sure-fire way of saying ‘thanks’ to our rockstar moms: with a whole slew of beautiful Mother’s Day desserts!
She deserves to be pampered and treated like a queen year-round, but when that special day arrives, I tend to go a little overboard.
Chocolate chip cookies? Got ‘em! Pretty little cupcakes? You bet!
Decadent cheesecake brownies? Of course!
The best deserves the best, right? That’s why I’ve rounded up 30 of my favorite Mother’s Day desserts for you to try out.
They’re delicious, easy, and made to impress. Go ahead and treat your Mom, and treat yourself, too!
Can I tell you a secret of the baking and pastry world?
Chocolate-covered strawberries are possibly the easiest way to elevate your desserts.
They’re so simple to make and look incredibly elegant.
Sitting on these chocolate cupcakes and vibrant strawberry frosting, they look fit for any Parisian pâtisserie.
Chocolate chip cookies aren’t just for the kids!
I don’t know anyone that would turn a batch down, and when you use Ghirardelli, you’re making them very grown-up.
This is the kind of thing you can have the kids help with and box them up nice and pretty for mom or grandma.
Carrot cake is a favorite in my house.
We like it sweet, nutty, and loaded with tea-soaked raisins – not to mention, velvety cream cheese frosting!
This recipe uses applesauce for sweetness and moisture, but I like to add mashed banana in its place for a lovely subtle flavor.
Banana bread will always be popular, but you have to try this unusual banana cake.
It’s unique because it needs to be baked much lower – at 275°F – and once out of the oven, you’ll need to pop it right into the freezer.
It tastes very much like banana bread, but it is a bit lighter and has frosting for added indulgence.
Shortbread should be buttery and crumbly, melting in your mouth with ease.
These cookies are all those things with the added bonus of chocolate!
Just be sure not to handle the dough too much.
I stop mixing before it’s smooth and finish it gently on the surface to keep them delicate.
What mom doesn’t love a good sheet cake? And this one is one of the best out there!
Adding soda to your cake batter will not only impart wonderful caramel flavors but also ensure that your crumb is beautifully light and tender.
It’s funny, but I’ve always associated lemon cake with my grandma.
Then it became something I always gave to my mom, too.
It’s just so fresh and not too sweet that it makes the perfect afternoon snack.
However, since it’s not usually covered in lashings of frosting, it can be a touch dry if you’re not careful.
This recipe fixes all that! Using cake mix is such an easy way to ensure you get a moist crumb that lasts for days – at least it should.
We tend to get through it pretty fast!
Here’s another excellent, kid-friendly Mother’s Day dessert that you can whip up in no time.
I like to find fun cupcake liners and colorful sprinkles that pop against the frosting.
Give the kids the piping bag and let them go nuts. Mom will love it!
What could be better than tender biscuits served with whipped cream and fresh strawberries?
Of course, you could always use strawberry jam, but I love the texture you get from using fresh fruit.
To make the absolute best chocolate-covered strawberries, you’ll need two things: plump, juicy strawberries and good quality chocolate.
No baking chocolate or candy melts here, please!
Wash and dry your fruit thoroughly, and be sure to leave a little red at the top when you dip them.
For added pizzazz, try striping them with white chocolate after the dark has set (or vice-versa).
Sure, lemon is super popular. But I’m much more of a lime kinda gal. And Key lime is my all-time go-to.
This cake is just the right amount of sweet and tangy; the glaze is just to die for.
Try to use real Key lime juice if possible, but it’s just as tasty with regular lime juice.
These don’t just have chunks of strawberry inside; they also have strawberry puree, so you know they’re going to be super flavorful.
Using freeze-dried strawberries will also give you a fabulous crunch with every bite.
And did I mention you’ll be using strawberry puree in the ganache, too?
If your mom doesn’t deserve a millionaire pie, I don’t know who does! She’s one in a million, after all!
I love the almost cheesecake-like filling, but it’s not overly sweet.
Instead, you’ll get fruity notes from the pineapple and lemon, along with some great texture from the pecans.
Show your mom you love her, and say it with cookies!
These are just so cute, and they’re insanely easy to boot.
All you’ll need are some buttery shortbread cookies and decent dark chocolate.
I like the pop of color you get from the sprinkles, but you could always add chopped nuts, sea salt, or some white chocolate stripes.
This cake gets its name from the cracked look you get on top.
It has layers of coconut, pecans, German chocolate cake, and cream cheese frosting, making it all kinds of delicious.
The best part is, you can use a boxed cake mix to speed things up!
Since there are so many fun layers, your mom will think you spent hours in the kitchen!
Full disclosure: this isn’t the neatest of cakes.
Unlike when you use thick pineapple rings, your little strawberries might shift as you turn this out.
That being said, it is so vibrant and colorful, it really doesn’t matter that the fruit is perfect. In fact, I prefer it that way.
I know instant pudding is fast, but this silky-smooth chocolate treat is worth the extra time.
If you’re like me, you find chocolate pudding tasty but not delicious. It’s just not quite rich enough for me.
That’s why I love making my own! You can use the darkest, deepest chocolate around (or keep it sweet with milk if you prefer).
Say what you want, but I’ll forever be making desserts in mason jars.
They look so effective, and they’re so dangerously simple to throw together.
You can use homemade or store-bought cake for this, and then it’s just a matter of chopping up your fruit.
For a more authentic taste, try breaking apart some of those Bisquick biscuits from above instead.
If you’re really looking to impress, you have to make this stunning stacked chocolate cake!
It’s so rich and intense, and the crumb is beyond tender!
It’s actually so soft; you’ll probably need to freeze the cakes in order to stack them and fill them.
I like to use whipped ganache to fill my chocolate cakes.
But when it comes to the outside, nothing looks better than a bright raspberry swiss meringue buttercream.
Maybe you’re having people over and need something sweet to feed a crowd.
This recipe is super easy to make and looks lovely served on a big platter.
All you need is to fill your bright and plump strawberries with creamy faux-cheesecake and dip the ends in graham cracker crumbs.
These sugar cookies look more like chipless chocolate chip cookies than sugar cookies – meaning they are not smooth on top.
But that’s what I love about them. You’ll get that wonderful chewy cookie texture, which is my favorite thing about cookies!
This dough is a fabulous base, and though they’re great on their own, you can so easily dress them up with anything from chopped nuts and chocolate to dried fruits and coconut.
Between the crushed pineapple, light and buttery cake, and the pecan and toasted coconut glaze, this cake is irresistible.
It’s not too sweet, letting the fruit flavors shine, but the glaze does give it a lift!
These are just what you think they are: tender sugar cookies loaded with chunks of strawberry.
As they bake, the fruit juices will seep into the cookie, infusing it with flavor.
The only thing missing is some dark chocolate chunks!
You won’t believe it until you see it, but this cake is made with just a boxed mix and a can of crushed pineapple!
How’s that for guilt-free! Add on the Cool Whip, and it’s such a light and lovely cake.
If you’re looking for something a little different – or if you live somewhere hot – these homemade ice creams are a must-make.
The ice cream itself is a simple blend of strawberries, whipped cream, and condensed milk. But it’s the coating you’ll really love!
Crumbled shortbread cookies and freeze-dried strawberries add amazing texture and flavor.
Just like with those cookies from above, if you use some truly top-quality chocolate, you’ll see a big difference in your brownies.
The good news is, Ghirardelli does all the hard work for you, and all you need to do is buy the box!
Hands-up if you would rather have a thick, rich, decadent cookie cake than some over-the-top frosted masterpiece?!
Ok, so I would totally take the frosted cake too, but there’s just something so indulgent about slicing into a thick chocolate chip cookie.
I like to use mini-chocolate chips along with big chocolate chunks for mine, so you’ll get the best of both worlds.
If you’re worried a batch of boxed brownies seems too easy, why not try adding some cheesecake swirls over the top to give them something extra special?
Just remember that less is more when it comes to the swirl. Don’t go overboard, or it will just mix in with the brownie batter.
Fresh rhubarb is tart, sour, and stunningly pink! If you want something gorgeous but not overly sweet, this one’s for you.
I adore these little tarts, and I always use store-bought shells because they’re neat and save you so much time.
If you think this will be too tart, try throwing in some strawberries to sweeten it up.
One thing we can all agree on: banana pudding is the ultimate southern comfort dessert!
I can’t go anywhere near New York City without making my way to Magnolia’s for a big tub of the heavenly mix of bananas, vanilla pudding, and Nilla wafers.
It’s also so easy to make at home. If you’re feeling adventurous, feel free to make your pudding from scratch.
But since Magnolia’s use instant pudding, why not take the short-cut?
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